Tuesday, January 11, 2011

Winter Vegetable Soup

193. Any time is a good time for soup. But winter is especially the perfect time for a hot bowl of soup made with fresh vegetables. This recipe is easy, quick and very satisfying. It is vegetarian but chicken could be added during the first stages of the cooking process.

Winter Vegetable Soup

2 carrots, peeled, sliced
3 stalks celery and green tops, chopped
1 large shallot, chopped
3 potatoes, peeled and diced
2 cups mushrooms, washed and quartered
2 cloves garlic, crushed
14 oz tomatoes, canned or fresh puree'
3 cups vegetable stock
1 bay leaf
1 teaspoon dried herbs or 1 Tablespoon chopped fresh parsley, basil, oregano
1/2 cup corn, fresh or frozen, optional
3 cups green cabbage, washed and shredded
kosher salt and fresh ground pepper
fresh basil, chopped, for garnish
olive oil

Place oil in a stock pot and heat.
Add the carrots, celery, shallot, potato, mushrooms and garlic. Saute' for 3 minutes. Add tomatoes and stock and bring to a boil.
Drop in bay leaf.
Cover and let simmer for 25 minutes.

Add corn, cabbage and herbs. Season with salt and pepper. Return to a boil then reduce the heat. Cover and simmer till the potato and cabbage are tender. Remove and discard the bay leaf. Season to taste.
Ladle into bowls and garnish with fresh chopped basil or parsley serving immediately.
Serve warm bread and butter or crackers and brie cheese as a perfect accompaniment.

Mom's Kitchen: "Love Served Here"

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